Top Engine 2 Recipes: Macaroni Not Cheese

One of my favorite meals growing up was a plate of frozen Stouffer’s macaroni and cheese, which I’d make myself whenever my parents went out to dinner. After cooking it in the oven for 30 minutes, I’d excitedly pull a stool up to our horseshoe-shaped kitchen island and dig in while watching my favorite TV show, The Wild, Wild West. Pure decadence. This macaroni not cheese would make childhood me just as happy!

I recommend making this for guests and keeping the television off.

Ingredients

1 onion, chopped
1 cup cashews
⅓ cup lemon juice
1 ⅓ cups water
½ teaspoon sea salt
4 ounce jar roasted red peppers, drained
3 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
16 ounces whole grain elbow pasta, cooked

Instructions

Preheat oven to 425 degrees. Sauté onion on medium heat in a nonstick skillet with a little water or low sodium vegetable broth for 5 minutes, until translucent.

In a food processor, combine the onion, cashews, lemon juice, water and salt. Gradually blend in the roasted red peppers, nutritional yeast, garlic powder and onion powder. Thoroughly toss the sauce with the pasta.

Place mixture into a 9” x 13” pan and bake for 20 minutes, uncovered, until golden brown on top.

Servings: 3